African food is that food produced in any African region. Many people
think it is a meal created by the inhabitants of North America africanana
descent, but the fact is that the origin is located on the mainland of Africa.
With the passage of time and due to atmospheric changes that have influenced
the continent climate limited the availability of food producing changes that
affected the ingredients and in some cases their preparation.
The dependence of the hunt
Prior to the year 7000 BC, the African hordes were dependent on
organized hunts to feed. The grounds were full of flora and fauna in all
regions, though not considered the possibility of working the land as it was
not necessary for the abundance that were everywhere in Africa. There was a
gender division of labor, men were dedicated to go hunting in groups and women
dedicated their work to pick fruit and vegetables from trees and shrubs.
The meats and
vegetables
The different types of vegetables and meats were very popular among
African inhabitants. Later they were forced to import beef was Asian because
all they wanted to cook in but was common sopicaldos nixing elaboration. More
fishing north had more motion and were indefatigable collectors, agriculture
brought them the most important subsistence and meat and fish were adding more
to the new kitchen instead of eating it raw.
Stewed meat
You could say that African food made with meat is a meat stew. Rice is
made with potatoes or cassava are also usually add grains such as corn. There
are variations depending on the region where we are: in the central meat is
used to a greater extent, while in the coastal areas used more fish in their
culinary creations. Also these foods seasoned with spices that depend on each
area. The people of integrated zones routes that often use spices traditionally
transited the seasons of those places while in other regions.
